Crunchy maple toffee apples

Makes: 8
Preparation time: 
15 minutes, plus cooling
Cooking time: 
15 minutes


8 small eating apples (such as Cox)
400g (14oz) caster sugar
150ml (5fl oz) apple juice
100ml (4fl oz) maple syrup
1 tsp cider vinegar
150g (5oz) nuts and berries roughly chopped

You will also need

8 cake pop sticks (available from John Lewis), or strong twigs wrapped with baking parchment at one end


1 Wash the apples and dry thoroughly with kitchen paper. Remove the stalks and push a lollipop stick about halfway into each apple in their place. Transfer to a baking tray lined with baking parchment.

2 Pour the sugar into a large, heavy-based pan and warm over a low heat until dissolved. Carefully add the apple juice, maple syrup and vinegar and stir. Increase the heat, bring to the boil and cook for 7-8 minutes until the toffee reaches 140°C. To check, use a sugar thermometer or drop a small spoonful into a bowl of cold water – the toffee should set instantly.

3 Take the pan off the heat and stir in the sprinkle mix. Dip each apple into the toffee, let any excess drip back into the pan then place on the baking tray. Repeat with the remaining apples. Leave to cool completely.

Recipe and image courtesy of

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